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Messages - duboman

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Yeast and Fermentation / WY3724 How long does this take?
« on: June 14, 2013, 06:32:10 AM »
So on June 2nd I brewed the Saison Rye recipe from BYO magazine. I mashed at 148 for 75 minutes and checked conversion (confirmed with calibrated Thermometer) and hit all my volumes. OG was 1.062,  chilled to 62 degrees and pitched a healthy 2L starter into well aerated wort. Active fermentation began approximately 8-10 hours and allowed to self rise to 70. Then bumped temp up 5 degrees per day to it's current temperature of 90F where it has been for the last 4 days. Took a hydrometer sample last night, adjusted and am still reading 1.028 for the last 4 days!

I know this yeast is finicky and sticks around where it is now. I believe i took all this into account, hence the temperature control methods I have stated as the yeast supposedly likes it hot. Am I just being impatient with this strain? Anyone with experience and an idea of how much more time it should take to fully attenuate?

Each time I raised the temperature I gently roused the yeast. At day 7 I added some Yeast nutrient as well. Krausen had dropped several days ago. I am still getting some blow off activity but gravity has not dropped. (Verified calibration of two hydrometers in sampling)

I do have some WY1762 and am considering getting a starter going and pitching if I continue to see no movement but thought I would ask opinions first. This is my first Saison and it looks, smells and tastes awesome albeit quite sweet at this point-so far not a fan of this yeast though.

Appreciate some insight........

Homebrew Clubs / My Own Beer testing
« on: June 11, 2013, 04:05:49 PM »
You might want to visit and go through the style guidelines.

At the bottom of each style they list commercial examples that represent the style-it's a pretty good way to learn about beers and styles

Extract/Partial Mash Brewing / Orange Hefe?
« on: June 11, 2013, 04:02:06 PM »
You can also do something as simple as adding a fresh orange slice to a traditional Hefe when you pour. IMO this gives a really nice, fresh orange to the beer

All Grain Brewing / Bru'n water spreadsheet
« on: June 10, 2013, 05:11:26 PM »
As a side note, I have the full version, thank you Martin!

It's totally worth the donation, carries through your numbers and updates are sent out via email, which I just got!

Yeast and Fermentation / How much head space in fermenter to much
« on: June 10, 2013, 10:34:29 AM »
Unless you are planning on long conditioning there should be nonissue as the headspace will just fill up with CO2 and blanket the beer to protect it from getting oxidized.

Commercial Beer Reviews / Magic Hat Blond Faith
« on: June 10, 2013, 09:01:01 AM »

Skunky weird taste and nasty after flavor.

This is my experience with their beer.  I don't think it's confined to a specific style, but seems to be a hallmark of the brewery.

Agreed, I really don't drink much of their stuff but occasionally it's at my neighbors so I've had a few of their selections and I keep coming away with the same crappy taste and wonder why I keep subjecting myself to it

Commercial Beer Reviews / Magic Hat Blond Faith
« on: June 09, 2013, 02:46:23 PM »
Had one of these today and am not a fan. Skunky weird taste and nasty after flavor.

In reading the description it seems the cascade grapefruit flavors and the English ale yeast fruity esters are just a bad combo IMO.

First commercial beer I've dumped in a while...

Edit: Blind Faith....

General Homebrew Discussion / SG question
« on: June 09, 2013, 10:41:00 AM »

I was only stating some generalities pertaining to the OP's question.

Obviously there are a lot of variables that come into play with each specific batch so I can see where some of the math doesn't add up.

You are correct in that a lower gravity OG beer can have a higher ABV than a higher OG beer but that is not what I perceived to be the question originally:)

General Homebrew Discussion / SG question
« on: June 09, 2013, 08:41:57 AM »

No I see it, just curious for more explanation on how experienced home brewers can quickly identify what an SG means

It generally comes to understanding a certain range of readings.

Session style beers will generally fall in a 1.040-1.055 SG, 5-6% style beers will be in the 1.055-1.070 range and big beers will be over that all the way up to 1.100+

The true ABV will come with the attenuation of the yeast. The bigger the beer generally the higher the FG but ideally finishing 1.020 or below. Most mid range beers should finish around 1.010+\-

You can read up on style guidelines and typical starting gravity at

General Homebrew Discussion / SG question
« on: June 09, 2013, 07:57:39 AM »
That would definitely be OG or starting gravity and as to what kind of beer? A Big one:D

You can always post the question to the user and ask for the recipe or style of beer made

Kegging and Bottling / Bottle not carbonating
« on: June 08, 2013, 03:41:12 PM »

Generally I don't bother checking before 10 days after bottling, and I'll usually try to wait 2 weeks unless I'm really impatient. Also, I let the bottle sit cold in the fridge for at least a day before opening. The cold temps help CO2 dissolve in the beer better.

A good rule of thumb is 2-3 weeks at 70 and then a few days in the fridge. This would be for an average size beer. Beers that are over 1.060 or so may take longer to properly condition and carbonate.

Ingredients / Re: Candi sugar
« on: June 07, 2013, 02:55:16 PM »
How much sugar? If it's over a pound I like to add after fermentation slows as well as there is less chance for the  yeast to not fully attenuate. Usually for a pound or less I just add it in the boil around the half way point.

Equipment and Software / Beersmith
« on: June 05, 2013, 05:55:09 PM »
BeerSmith is nothing more than a tool to help you create, scale, tweak,store, and take notes on your beers as well as performing a lot of regular calculations used in brewing.

BeerSmith will not tell you how to brew or predict whether your beer will suck or be awesome.

Equipment and Software / Re: Hydrometer Conspiracy
« on: June 04, 2013, 05:31:31 AM »
Years ago, after I broke my hydrometer, I decided I'd buy 2 so I'd have a spare in case I broke another one.  I haven't broken one since.  I think having a spare is why!  ;)

Me too! Kind of weird how that works...........

All Grain Brewing / Re: barley crusher gap settings ?
« on: June 04, 2013, 05:26:24 AM »
I re-set the gap to .035 and achieve 82% efficiency in both mash/lauter as well as brewhouse which is consistent and I'm happy with it. The crush is great and stuck sparges are non-existent.

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